grains with A. oryzae hyphae. Genomic analysis has led some scholars to believe that the Japanese domesticated the Aspergillus flavus that had mutated...

creates a moist mash. There are three Aspergillus species that are used as yellow kōji: Aspergillus flavus var. oryzae (キコウジキン / 黄麹菌 ‘ki kōji-kin’). The growth...

Aspergillus sojae is a species of fungus in the genus Aspergillus. In Japan, it is used to make the ferment (kōji) of soy sauce, miso, mirin, and other...

Aspergillus niger is a mold classified within the Nigri section of the Aspergillus genus. The Aspergillus genus consists of common molds found throughout...

molds and gram-positive bacteria, including the potentially harmful Aspergillus flavus and Staphylococcus aureus. R. oligosporus is at present considered...

lipids. Aspergillus wentii is primarily used in Asian cuisines, often combined with other Aspergilli (such as Aspergillus oryzae and A. flavus) to create...

such as cheese (Penicillium camemberti), sake, miso, and soy sauce (Aspergillus oryzae). Citrinin is associated with yellowed rice disease in Japan and acts...

Fungal diseases (fruit) Aspergillus rot Aspergillus flavus Botryodiplodia rot Lasiodiplodia theobromae = Botryodiplodia theobromae Black rot (water blister)...